Ingredients
2 cups uncooked whole wheat elbow macaroni1 pound lean ground turkey1 small onion, chopped2 to 3 jalapeno peppers, seeded and chopped2 teaspoons olive oil2 garlic cloves, minced1 can (15 ounces) black beans, rinsed and drained1 can (14-1/2 ounces) diced tomatoes, undrained1 can (8 ounces) tomato sauce1 to 2 tablespoons hot pepper sauce2 to 3 teaspoons chili powder1 teaspoon ground cumin1/4 teaspoon cayenne pepper1/4 teaspoon pepper3/4 cup shredded reduced-fat cheddar cheese
Preparation
Cook macaroni according to package directions. Meanwhile, in a large nonstick skillet coated with cooking spray, cook the turkey, onion and jalapenos in oil over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain.
Add the beans, tomatoes, tomato sauce, pepper sauce and seasonings. Drain macaroni; stir into turkey mixture. Cook over medium-low heat for 5 minutes or until heated through.
Sprinkle with cheese. Remove from the heat; cover and let stand until cheese is melted.
